Summary

Ingredients

• 3 slices lamb shoulder
• 1 medium onion (s)
• 3 large potato (s)
• 1 sprig rosemary
• 1 sprig thyme
• 6 leaves sage
• 3 cloves garlic
• 2 tablespoon tomato paste
• 100 ml grape juice, red
• 100 ml lamb stock
• 1 dash cream
• 300 g peas, frozen
• 3 spring onion (s)
• 1 tablespoon olive oil
• 1 slice bacon, fat
• pepper
• salt

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Instructions

1. Roughly dice the bacon and leave it in a large pan. Clean the spring onions and cut into rings. Peel the potatoes and cut into thick slices. Line a baking sheet with baking paper, place the potatoes on it and brush with olive oil, season with a pinch of salt and sprinkle with the spring onions. Place in the oven that has not been preheated for approx. 25 minutes at 170 ° C.
2. Cook the peas over a gentle heat, season with salt. Peel and chop the onion and garlic cloves, finely chop the sage as well. Now sauté the garlic and onion in the hot bacon fat. Add the rosemary, sage and thyme to the pan. Salt and pepper the lamb pieces on both sides. Fry in the pan for a short time, but spicy on both sides. Now take the pieces of meat out of the pan and wrap in aluminum foil; put aside.
3. Put the tomato paste in the pan and sweat it too. Now deglaze with grape juice and pour on the lamb stock. Mix all ingredients with the whisk and bring to the boil. Pass the sauce through a sieve into a small saucepan, round off with cream, pepper and salt, then reduce to the desired consistency and keep warm.
4. Put the lamb in the oven for about 5 minutes, until the potatoes are cooked and serve everything.